Get ready to transform ordinary potatoes into a mouthwatering side dish that will steal the spotlight at any meal! These Parsley Roasted Potato Wedges are not just another potato recipe – they're a crispy, golden, herb-infused sensation that will have everyone asking for seconds. With a perfect balance of crunchy exterior and tender interior, these wedges are about to become your new go-to side dish that's so delicious, you'll want to make them again and again.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large potatoes, cut into wedges
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- Wash the potatoes thoroughly under cold running water. Pat them dry completely with clean kitchen towels to ensure crispy edges during roasting.
- Cut each potato into even-sized wedges, approximately 1-inch thick. Try to keep the wedges uniform in size to ensure even cooking.
- In a large mixing bowl, combine olive oil, chopped fresh parsley, garlic powder, salt, and black pepper. Whisk the ingredients together to create a uniform seasoning mixture.
- Add the potato wedges to the seasoning bowl and toss gently, ensuring each wedge is evenly coated with the oil and herb mixture.
- Arrange the seasoned potato wedges on the prepared baking sheet, making sure they are spread out in a single layer without overcrowding.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, turning the wedges halfway through cooking to ensure even browning and crispiness.
- Check the potatoes for doneness by piercing with a fork. They should be golden brown on the outside and tender on the inside.
- Remove from the oven and let rest for 2-3 minutes. Sprinkle additional fresh chopped parsley on top if desired.
- Serve hot as a side dish, accompanied by your favorite dipping sauce or alongside main course proteins.
Tips
- Pat those potatoes completely dry: Moisture is the enemy of crispiness, so use a clean kitchen towel to remove all excess water before seasoning.
- Cut uniform wedges: Consistent sizing ensures even cooking and prevents some pieces from burning while others remain undercooked.
- Don't overcrowd the baking sheet: Give your potato wedges some breathing room. Spread them in a single layer to help them crisp up beautifully.
- Flip halfway through cooking: This simple step guarantees even browning and a perfectly crisp exterior on all sides.
- Experiment with seasonings: While this recipe uses parsley and garlic powder, feel free to try different herb combinations like rosemary, thyme, or even a sprinkle of parmesan cheese. Pro tip: For extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before drying and seasoning to remove excess starch!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 3g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
